Incredible peanut butter oatmeal cream pies made with soft, chewy peanut butter oatmeal cookies and homemade, fluffy peanut butter filling sandwiched in the middle. This delicious take on traditional oatmeal cream pies is a peanut butter lover's dream! Add mini chocolate chips to make them extra special.
Freeze the dough: after the peanut butter oatmeal cookie dough is done chilling, roll the cookie dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Then transfer them to a reusable freezer-safe bag or container. Cookie dough will keep well for up to 3 months. When ready to bake, simply bake cookies as directed in the recipe and make your peanut butter frosting. You’ll likely just need to add a few extra minutes of baking time.
Freeze baked cookies (without filling): wait for the peanut butter oatmeal cream pies to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature, frost them with the peanut butter filling and enjoy.
Freeze baked cookies (with filling): Another option is to freeze the cookies after you’ve added the filling and sandwiched them together. Place them in a layer in a container and separate each layer with wax paper. Once ready to enjoy, take out cookies and thaw them at room temperature for 30 minutes-1 hour.